AKA: Summer in a loaf pan!
I adapted this recipe from: Creative-Culinary.
Told you I needed new ideas for all the squash from our garden. Also, I’ve been craving something lemony, so this couldn’t have come at a better time.
We won’t call this healthy, but an attempt was made to cut the saturated fat and sugar content (a little). And besides, it’s summer, and a holiday weekend, and I have squash that needs to be used!
- 1/2 cup melted butter
- 1/2 cup canola oil
- 1 cups sugar
- 1/2 cup stevia
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla
- 3 eggs
- 3 cups flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 cups grated summer squash
For the Glaze:
- 1 Tbsp melted butter
- 1/2 cup powdered sugar
- 2-3 Tbsp lemon juice
- 1 tsp lemon zest
- Preheat oven to 325 degrees.
- Grease and flour 1 regular loaf pan (I used the leftovers to make muffins)
- In a standing mixer, mix butter, oil, sugar, stevia, lemon juice, lemon zest and vanilla until well blended.
- Add eggs, one at a time, and beat for 2-3 minutes until light and fluffy.
- Sift flour, salt, baking powder and baking soda. Add flour mixture to wet ingredients and gently mix.
- Add squash and stir just to blend.
- Pour into prepared pans and bake at 325 degrees for 1 hour. (Muffins bake for 25-28 minutes).
- Allow the pan to cool; remove the bread and place top down on a serving plate.
Make the Glaze:
- Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
- Pour the glaze over the top; covering it completely.
Happy (almost) Independence Day!
If I had to pick one food to have for the rest of my life, it would be ice cream.
Did you think it would be something healthy? 🙂
But a close second would be roasted vegetables. No offense to the raw and natural, but roasting transforms them in magical ways. They’re more earthy, nutty, and usually a little sweet. Some of my favorites to roast are peppers, carrots, broccoli, Brussels sprouts, squash…I could go on. Do you have a favorite?
I wanted to take this flavor beyond a typical side dish and add it to hummus. Here is my spicy roasted carrot hummus. Ready to be enjoyed with raw veggies, pita bread, spread on a sandwich, or however your taste buds desire.
Ready…set…Get your big heavy food processor out – it’s gonna be worth it.
Spicy Roasted Carrot Hummus
- 1.5 cups raw baby carrots (or 2 carrot sticks, chopped)
- 1 tsp chipotle chili powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1/4 cup olive oil, divided
- 1 can (15 oz) reduced sodium (drained and rinsed)
- 1 Tbsp apple cider vinegar
- 1 Tbsp cumin
- 1/2 tsp salt
- fresh oregano, small handful – (or 1 tsp dried oregano)
- Spread carrots evenly on a lined baking sheet and toss in 2 tsp olive oil. Sprinkle the chipotle chili powder, paprika, and cayenne pepper over the carrots and distribute evenly with your hands. Roast in a 400 degree F oven for 35 minutes.
- Add chick peas to food processor and pulse for a few seconds. Next, add the roasted carrots and do the same.
- With the food processor on, add 2-3 Tbsp of olive oil slowly through the pour spout. You can add more or less depending on the consistency you prefer.
- Add the apple cider vinegar slowly through the pour spout, again keeping consistency in mind.
- Remove the lid and add the remaining seasonings and herbs. Process until combined.
Is it obvious we’ve been eating lot of Mexican inspired dishes??
Let me introduce you to one that can be made with ingredients you probably already have on hand. Scrambled egg tacos:
Scrambled Egg Tacos:
makes 6 tacos
- 6 small soft corn tortillas
- 5 eggs
- 1 plum tomato, diced
- 3/4 cup black beans
- 3/4 cup brown rice
- 1/2 avocado, chopped
- 2 Tbsp cilantro, chopped
- 2 Tbsp cheese (I used leftover goat cheese because I love any cheese and it’s all I had. You might try queso fresco or another Mexican cheese)
- 1 lime, sliced into wedges
Ok. Now for the hard part. These directions might be a little difficult to follow so read them very closely.
- Scramble eggs
- Toast your tortillas
- Layer the eggs, rice, beans, avocado, tomato, cheese, cilantro and give a squeeze of lime
Don’t say I didn’t warn you when you want to eat these every night.
What ingredients are a must in your tacos? I would love to hear!!